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Portabella Eggs Benedict

Egg12

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12
serves

INGREDIENTS

8 - 9 egg yolks (about 6 oz. liquid egg yolk product)
6 oz. water
2 oz. lemon juice
2 cups butter, softened (about 1 lb.)
salt and pepper, to taste
2 tbsp. olive oil (about 1 oz.)
6 oz. fresh Button or Crimini mushrooms, sliced
8 oz. artichokes, canned, drained and quartered
4 oz. roasted red peppers, diced
1 tsp. garlic salt
1/2 tsp. lemon-pepper blend
Olive oil, as needed
12 Portabella mushrooms caps, stems removed (about 3 oz. each)
24 large eggs
3 tbsp. chives, chopped

INSTRUCTIONS

  1. 1
    Prepare Hollandaise: In heavy saucepan, whisk egg yolks, water, and lemon juice until blended. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160°F. Slowly stir in butter until melted and heated through. Blend in salt and pepper. Cover and keep warm.
  2. 2
    Heat oil in large nonstick pan. Stir in and sauté sliced mushrooms, artichokes, peppers, garlic salt, and lemon-pepper just until mushrooms become soft, about 4 minutes. Stir into Hollandaise sauce and keep warm.
  3. 3
    Heat oven to 400°F. Transfer mushroom caps (top side up) onto spray-coated baking sheets. Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12 minutes until caps are slightly soft; keep warm.
  4. 4
    Poach eggs in simmering acidified (1 tsp. vinegar per 2 cups water) water. Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm.
  5. 5
    For each serving, portion two eggs onto one whole portabella on a serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped chives. Serve immediately.

notes

Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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preparation methods
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cuisines European, French
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